Corn and Potato Chowder Recipe

Oregano and rosemary are a dymanic duo when it comes to antioxidants. They add savory seasoning to a chunky corn and potato chowder.
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  • 1 tablespoon olive oil
  • 4 ounces Canadian bacon, chopped (about 3/4 cup)
  • 2 cups chopped onions
  • 1 cup diced celery
  • 3 tablespoons flour
  • 2 teaspoons McCormick® Garlic Powder
  • 2 teaspoons McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Rosemary Leaves
  • 2 cups reduced sodium chicken broth
  • 1 pound red potatoes, cut into 1/2-inch cubes (about 3 cups)
  • 2 McCormick® Bay Leaves
  • 2 cups milk
  • 3 cups frozen corn kernels
15 mins
30 mins
1. Heat oil in large saucepan on medium heat. Add bacon; cook and stir 3 minutes. Add onions and celery; cook and stir 6 minutes or until softened. Sprinkle with flour, garlic powder, oregano and rosemary. Cook and stir 1 minute.

2. Stir broth into saucepan until well mixed. Add potatoes and bay leaves. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender, stirring occasionally.

3. Stir in milk and corn. Bring to simmer. (Do not boil.) Simmer 5 minutes or until corn is tender. Discard bay leaves. Ladle into soup bowls to serve.Test Kitchen Tip: Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the frozen corn.
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Nutrition (per serving)
Calories: 192 Calories
Fat: 4 Grams
Protein: 9 Grams
Cholesterol: 12 Milligrams
Carbohydrates: 30 Grams
Sodium: 388 Milligrams
Fiber: 3 Grams

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